I got started on a square wedding cake and after icing it and setting it up in the freezer before I wrap it, I can tell one corner is shorter than the other, about 1/2 inch. Good heavens, I can never get a perfect square, I give up. And tonight the gallery is full of perfect square cakes, gorgeous, and flawless...sigh. How does one get a perfect square? I will try to hide this flaw come time for decorating but I would love to get it right the first time for once. Any tips would be appreciated..

Do you mean the cake is not level?

You have to build up those corners with an extra rosette of icing in every corner between the layers. Be generous! On the rare occasion I do a square cake (hate them) the corners are higher than the rest of the cake until I give it time to settle, then everything's even again.

You can also build corners with cake spackle between the layers, it will be more sturdy than the icing by itself.

Thanks for those tips ladies. Yes, my square cakes are not very level but I will definetly try the icing and spackle trick.

What is cake spackle?

Sugarshack's buttercream dvd is awesome for showing how to ice round and square cakes. I highly recommend it.

Leah,

I don't remember from past posts - I assume you use the dam between layers. So with squares do you plop the extra rosette on top of the dam in the corners?

Thanks